Cherry Brownies

Preheat the oven to 350ºF (177ºC). Line the bottom and sides of an 8" or 9" square baking dish with aluminum foil, leaving an overhang on all sides. Set aside.
In a medium saucepan over medium heat, melt the butter and chopped chocolate, stirring constantly, until completely melted and smooth. Remove from heat, set aside, and allow to cool for about 10-15 minutes.
When the chocolate/butter mixture has cooled, whisk in the brown sugar and granulated sugars until smooth. Add the eggs one at a time, whisking until smooth after each egg addition, then whisk in the vanilla.
Gently fold in the flour and salt. After everything is combined, add chocolate chips and halved cherries and stir gently until evenly dispersed.
Pour batter into prepared baking pan, pressing additional cherry halves into the top of the batter, if desired. Bake the brownies for 28-32 minutes or until a toothpick or cake tester inserted in the center comes out with only a few moist crumbs on it. Allow the brownies to cool completely on a wire rack before serving. Once cooled, lift the foil out of the pan using the overhang on the sides and cut into squares with a very sharp knife. Store leftovers covered tightly at room temperature up to 5 days. Brownies freeze well, up to 3 months. Thaw at room temperature.